2. Tzatziki: Grate cucumber over large holes of a box grater; place in a clean towel and squeeze out most of the water. Transfer cucumber to a medium bowl with remaining tzatziki ingredients; stir until combined. Refrigerate up to 6 hours before serving.

2. Cilantro Chutney: Pulse cilantro, chiles, and water in a blender until pureed. In a small bowl, mix yogurt, cumin, salt, and lemon juice; stir in cilantro puree. Cover and refrigerate until ready to use.

1. Combine shallots, herbs, garlic, cumin, chiles, and allspice in a food processor; pulse until mixture is finely minced. Combine with lamb in a medium bowl; mix with hands, just until combined. Cover bowl; marinate mixture in refrigerator 2 hours so flavors can meld.

2. Using a vegetable slicer, cut zucchini lengthwise into thin, flexible slices. Cut red onion into 12 (2-inch) pieces. Divide lamb mixture into 12 portions; shape into small ovals. Wrap a piece of zucchini around each meatball, trimming to fit, and thread onto double skewers, alternating with red onion pieces. Season with salt and pepper. Brush Kebabs: with olive oil.

3. Grill over medium-high heat, turning and basting with olive oil, 8 minutes, or until just cooked through.
v4. To serve, mix lettuce and mint; divide among 4 plates. Top with Kebabs:. Serve with flatbread, hot sauce, and lemon wedges.

Tip: Use a V-slicer or mandolin to cut the zucchini into very thin long strips.